Skillet Chicken Thighs with Potatoes and Spiced Pan Sauce
A hearty all-in-one skillet meal: golden-brown chicken, tender potatoes, and a fragrant sauce made with broth and tomato paste.
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Ingredients
Main:
- •Chicken thighs or drumsticks - 1,2 kg
- •Potatoes - 700 g
- •Yellow onion - 200 g
- •Carrot - 150 g
- •Garlic - 3 cloves
- •Tomato paste - 1 tbsp
- •Chicken broth or water - 350 ml
- •Lemon - 1 pc
- •Vegetable oil - 2 tbsp
- •Parsley - 15 g
Spices & Seasonings:
- •Salt - 12 g
- •Ground black pepper - 1 tsp
- •Sweet paprika - 2 tsp
- •Dried thyme - 1 tsp
- •Bay leaves - 2 pcs
- •Sugar - 1 pinch
Instructions
Prep the chicken and seasonings
Pat the chicken thighs or drumsticks (1.2 kg) dry with paper towels so the skin browns better. Rub the chicken with salt (8 g), ground black pepper (1/2 tsp), and sweet paprika (1 tsp), distributing the spices evenly on all sides.
Cut the vegetables
Peel the potatoes (700 g) and cut into large wedges, 3–4 cm. Slice the onion (200 g) into half-moons. Slice the carrot (150 g) into rounds or half-rounds 3–4 mm thick. Finely chop the garlic (3 cloves). Zest the lemon (1 pc) with a fine grater and squeeze the juice (about 2 tbsp).
Sear the chicken until golden
Heat a wide, heavy-bottomed skillet with a lid. Add the vegetable oil (2 tbsp) and heat well. Place the chicken thighs or drumsticks (1.2 kg) skin-side down and sear for 6–7 minutes over medium heat until deeply browned. Flip and sear the other side for 4–5 minutes. Transfer the chicken to a plate, leaving the fat and juices in the skillet.
Sauté the onion and carrot
Add the onion (200 g) and carrot (150 g) to the same skillet. Cook for 6–8 minutes over medium heat, stirring, until the onion is soft and lightly golden. If needed, add 1–2 tbsp water to prevent burning.
Bloom the spices and tomato paste
Push the vegetables to the side and add to the center the garlic (3 cloves), tomato paste (1 tbsp), sweet paprika (1 tsp), dried thyme (1 tsp), ground black pepper (1/2 tsp), and a pinch of sugar (1 pinch). Cook for 30–40 seconds, stirring constantly, then stir into the vegetables.
Build the sauce and add the potatoes
Pour in the chicken broth or hot water (350 ml), scraping up the browned bits from the bottom of the skillet. Add salt (4 g), bay leaves (2 pcs), lemon zest (from 1 lemon), and lemon juice (2 tbsp). Add the potatoes (700 g) and toss so the wedges are coated in the sauce.
Braise, covered, until done
Return the chicken thighs or drumsticks (1.2 kg) to the skillet, placing them on top of the potatoes. Bring to a gentle simmer, cover, and braise for 25–30 minutes over low heat, until the potatoes (700 g) are tender and the chicken is fully cooked.
Finish the sauce and serve
Remove the lid and cook for 5–7 minutes over medium heat to reduce the sauce slightly and thicken it. Taste and adjust salt (up to 0–2 g to taste) and lemon juice (to taste, from 1 lemon). Sprinkle with parsley (15 g) before serving.
When to Eat
Serve for lunch or dinner as a standalone hot main dish.
Health Benefits
A balanced meal with complete protein from chicken and energy from potatoes and vegetables.
Warnings
Contains potential allergens: garlic. If using broth, account for its saltiness.
Serve With
Pairs well with dill pickles, sauerkraut, or a simple fresh vegetable salad.
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